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Harvesting
The spring crop takes about 120-125 days to mature, while the summer crop matures in 90-
100 days. The crop should be harvested when the back of the capitulum turns yellow and central
portion of the disc turns brown. The heads at maturity may be cut with sickle, dried in the sun for a
few days and threshed. The threshed seed may be further dried for 2-3 days before storing.
Yield : The average yield is 10-15 q/ha
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